One of my roommates from college introduced me to this wonderful dessert! One weekend she came home with it and it was so good. It is much easier than making individual cream puffs and just as good!
Cream Puff Cake
Shell:
1/2 c. butter
1 c. water
1 c. flour
4 eggs
Bring butter and water to a boil. Add flour and stir until forms a ball. Remove from heat. Beat in eggs, one at a time until mixture is smooth. Butter a 13x9 pan. Spread mixture evenly in pan. Bake at 350 for 35-40 minutes. Cool completely.
Filling:
8 oz. cream cheese
4 c. milk
3 small pkg. instant vanilla pudding
In a bowl, whisk the milk and pudding. Add in the cream cheese and beat until smooth. Spoon into shell. Top with 1 cup heavy whipping cream whipped*. Drizzle with chocolate syrup.
I found this recipe for stabilized whipped cream that is supposed to make your whipped cream last longer and not separate. It worked really well!
Stabilized Whipped Cream
1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream
1/4 c. powdered sugar
In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat; stirring constantly, just until gelatin dissolves. Remove from heat; cool (do not allow to set). Whip the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.
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